Turkish Coffee - Kahve

"Growing up with parents who were born in Cyprus (Turkish Speaking). I was basically taught how to make Turkish Coffee which is called Kahve at a young age (well old enough to safely be around flames from the stove). Kahve is traditionally prepared in a small long handled pot narrowing on at the top this is called cazve. Kahve is ideally made one cup at a time and served in a small espresso cup. Measurements for one cup is equal to one espresso size cup about 90 mls/3 oz. There are different varieties of Kahve with four listed below."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Halcyon Eve photo by Halcyon Eve
photo by Halcyon Eve photo by Halcyon Eve
photo by katia photo by katia
Ready In:
6mins
Ingredients:
11
Yields:
1 espresso size cup
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ingredients

  • Sade means unsweetened

  • 1 cup cold water (espresso size cup)
  • 1 teaspoon turkish coffee powder
  • Orta means moderately sweetened

  • 1 cup cold water (espresso size cup)
  • 1 teaspoon turkish coffee powder
  • 1 teaspoon sugar
  • Cok Sekerli means very sweet

  • 1 cup cold water (espresso size cup)
  • 1 teaspoon turkish coffee powder
  • 1 12 teaspoons sugar, you may add more if you have a sweet tooth
  • Orta Sutlu means moderately sweetened made with milk

  • 1 cup cold milk (espresso size cup)
  • 1 teaspoon turkish coffee powder
  • 1 teaspoon sugar
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directions

  • Place one espresso size cup of cold water or milk (Depending upon the variety chosen from above) into cazve/very small pot.
  • Add one teaspoon of powdered Turkish Coffee into the cazve/very small pot.
  • Add sugar if desired depending which variety you wish to drink.
  • Stir and heat on stove immediately, coffee will rise, remove from heat and add one spoon of froth into serving cup.
  • Return pot to heat and cook until coffee rises again. This could be done once or three times in total each time spoon froth into serving cup. Once the three repetitions are complete, add the rest of the coffee from the pot into the serving cup.
  • Good kahve has a creamy foam floating on top. (Similar to the crema found atop good espresso coffee but with a great deal more body).
  • Do not drink grounds on the bottom of the cup.

Questions & Replies

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Reviews

  1. Baby Kato
    I made my turkish coffee...Cok Sekerli. It was excellent. Found the directions easy to follow. Thanks for sharing this treat flower.
     
  2. Halcyon Eve
    I've tried making this a few times now, following the directions exactly, and the coffee seems awfully weak for Turkish style coffee. I used 6 tbsp (3 fl ozs) of water, 1 heaping tsp of Turkish coffee powder, and 1 sugar cube (= 1 tsp sugar). It's okay, but I'd like it a lot stronger. Also, I am not getting much crema. I think maybe I'll leave this to my DH, who has been making it quite well for years! Thanks anyway, Chef floWer! Made for Comfort Cafe January 2009.
     
  3. Mandy
    I got given some Turkish coffee in a swap so thought that Ortu Sutlu sounded like me, yep I was right. I used skim milk so I didn't get the froth that I should have but this is great tasting coffee. Yum!
     
  4. busyozmum
    I LOVE this coffee! My ex-husband is of Macedonian descent. My dear, sweet (ex)MIL taught me to make this coffee many many years ago. I loved it from the first cup. She always made it very sweet (Cok Sekerli) and so this is the version I made today. I made a cup for myself and my step-daughter and she too now loves this coffee. Thank you so much for posting this simple but delicious coffee.
     
  5. katia
    This is coffee that all Middle East's countries and Greece share. So its the most common coffee in Greece. I had mine sade (sketo in Greek). Its common here that we serve it to our guests with a glass of cold water and a homemade sweet in syrop (spoon sweet). As you can see in the photo I had in hand, grape in syrop by my mum. A great evening beverage and snack! Thanks Chef floWer!
     
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